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–+ servings
Bowl of nourishing Persian noodle soup served on a cozy night

Nourishing Persian Noodle Soup

A warm and hearty Persian noodle soup filled with lentils, beans, and fresh herbs, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Persian
Servings 6 servings
Calories 450 kcal

Ingredients
  

Base Ingredients

  • 2 tablespoons Olive Oil Can use avocado oil.
  • 1 large Onion Diced finely.
  • 4 cloves Garlic Minced. Garlic powder (1 teaspoon) can be used in a pinch.
  • 1 teaspoon Turmeric Ensure to stir enough to activate its flavor.
  • 6 cups Vegetable Broth Homemade broth or water with seasonings can be used.

Legumes

  • 1 cup Lentils Rinsed. Use green or brown lentils.
  • 1 cup Chickpeas Cooked. Can use other legumes, such as black beans.
  • 1 cup Navy Beans Cooked. Use any type of canned beans as a substitute.
  • 1 cup Kidney Beans Cooked. Must be cooked before use.

Noodles and Greens

  • ½ pound Persian Noodles or Linguine Use any short pasta if not available.
  • 3 cups Spinach Chopped. Can replace with kale or Swiss chard.
  • 1 cup Cilantro Chopped. Parsley can be used for a milder taste.
  • 1 cup Parsley Chopped. Can mix with additional herbs.
  • 1 cup Dill Chopped. Fennel fronds can be used as a substitute.

Seasoning & Garnish

  • to taste Salt Adjust to personal preference.
  • to taste Pepper Adjust to personal preference.
  • Sour Cream or Yogurt Optional topping for creaminess. Vegan yogurt for plant-based option.
  • Fried Onions For garnish.

Instructions
 

Preparation

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and cook until it turns clear, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the turmeric and mix well to activate the flavor.
  • Pour in the vegetable broth and bring to a boil.

Cooking

  • Add the rinsed lentils, chickpeas, navy beans, and kidney beans. Reduce heat to medium-low.
  • Let it simmer for about 20 minutes until the lentils are soft.
  • Add the Persian noodles and cook for an additional 10 minutes.
  • Stir in the chopped spinach, cilantro, parsley, and dill. Cook for 2 more minutes.
  • Season with salt and pepper to taste.

Serving

  • Serve hot, topped with a dollop of sour cream or yogurt and fried onions for extra crunch.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in individual portions for longer storage.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 70gProtein: 20gFat: 10gSaturated Fat: 1.5gSodium: 400mgFiber: 15gSugar: 5g
Keyword Comfort Food, Healthy Soup, Noodle Soup, Persian Cuisine, Plant-Based
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